Mexican meatloaf

Add some onions, chilli and lime to the classic meatloaf to create a fiesta in your mouth you won't forget any time soon.

  • 1 hr preparation
  • Serves 4
  • Print


Mexican meatloaf
  • 600 gram beef mince
  • 1 large (300g) red onion, chopped finely
  • 2 clove garlic, chopped finely
  • 1/3 cup (95g) tomato paste
  • 35 gram packet taco seasoning
  • 1/2 teaspoon chilli powder, optional
  • 400 gram can red kidney beans, rinsed, drained
  • 1/2 cup (35g) stale breadcrumbs
  • 1 egg, beaten lightly
  • 100 gram corn chips
  • 1/2 cup (60g) grated cheddar cheese
Quick guacamole
  • 1 medium (250g) ripe avocado
  • 2 teaspoon lime juice
  • salt and freshly ground black pepper


Mexican meatloaf
  • 1
    Preheat the oven to 200°C (180°C fan-forced). Line a shallow oven tray with baking paper.
  • 2
    Place mince, onion, garlic, paste, seasoning, chilli powder, beans, breadcrumbs and egg in a large bowl. Using your hand, mix thoroughly to combine.
  • 3
    Line base of a loaf pan with baking paper, extending paper 5cm over long sides. Using the loaf pan as a mould, press the mince mixture firmly into the pan. Turn meatloaf out onto the prepared tray; discard lining paper.
  • 4
    Bake meatloaf, uncovered, for about 45 minutes or until cooked through.
  • 5
    To make quick guacamole, mash avocado with juice in a bowl with a fork; season well with salt and freshly ground black pepper.
  • 6
    Serve meatloaf sliced with guacamole, corn chips and cheese.


Uncooked meatloaf suitable to freeze. Not suitable to microwave.

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